Lemon tart with thyme recipe

Lemon Tart with Thyme recipe

This article was published by: Matthew

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Ingredients

	For the shortcrust pastry:
175 g	spelt flour
15 g	icing sugar
75 g	cold butter
1	egg yolk, whisked with 1 tbsp. cold water
1	rind of lemon, untreated, finely grated
	For the filling:
5	eggs
125 g	Demerara sugar
6	lemons, juice of 6, zest of 4
4 tsp	thyme leaves, chopped
200 ml	single cream
sprig(s)	thyme, to garnish
	icing sugar

Instructions

Preheat the oven to 200°C (upper and lower heat).

Sieve the flour and the icing sugar into a bowl. Chop the butter with a knife into the flour. Add the egg yolk and lemon rind. Rapidly knead to a dough, wrap the dough into cling film and place in the fridge for 30 minutes.

On a lightly floured surface, roll out the dough and transfer into a greased 23cm baking pan. Cover with baking parchment and weigh it down with baking beans to bake blind for 15 minutes.

Whisk the eggs and the sugar for the filling with a wire whisk. Add the lemon juice, lemon rind, thyme and single cream and mix well. Remove the beans and the paper from the cake base and pour in the egg mixture. Bake at 180°C for 25 minutes.

Allow the tart to cool completely, then dust with icing sugar and garnish with thyme.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a